Mostly to learn about tea. With increasing knowledge and experience comes increasing ability and desire to discuss tea. It is also social, I guess. In a way, we are getting to know each other, at least the "tea side" of our personalities.

Just passed my 5th TC anniversary last month. As I recall pretty clearly, 5 years ago I was amazed that there was a place where ultra serious tea discussions were the norm. Wow, what a revelation.

I had already been drinking tea for years, so I think I was looking for discussion and to build on areas I was still pretty new to due to the TeaVacuum of PA dutchland. I immediately discovered I could also share experiences with those who were newer to tea.

I'm here for the community around tea, which does not exist in my part of the physical planet. That implies a lot of things that all fall under interaction. I'm doing more learning than teaching, for sure, but I will occasionally post into a conversation about which I know nothing. I simply like to participate in the dialogue.

Nice session with a Rou Gui this morning. Trying a few new things, most importantly, slowing down. Now I have a brew that is still very flavorful, but much softer than before. Lesson learned.

to learn and chat about tea I was interested in stepping into new areas of tea instead of Taiwanese oolong 24/7What an exploration it has been, these past 2 years have been such a learning experience and I guess this is a good time to say "Thanks!". You all really have been super supportive and I am often amazed by the range of different sources of knowledge/information that are all linked together to this one place.

I know I bash adagio sometimes, but really I guess I should thank them more then anything. So thanks adagio!

Some Uji Gyokuro Yabukita from yuuki, then some more red da yeh today in my cup, Hmmm this tea that I though did much better packed heavy is now showing me that it does just as well packed light

This morning, I'm having a heavily roasted SX yancha with some age on it. This particular one brews a bit 'dirty'. Even after a rinse, you can see a lot of particulate in the first brew. BUT...Teachat to the rescue:

One of our tc'ers suggest a power rinse. That's to say, a high pour with a lot of force to knock loose all the powdery offal. The technique works very well. I rinsed it twice and the tea became quite elegant.